Cold Noodle Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
130
protein 
4 g
sodium 
343 mg
carbohydrates 
19 g
fat 
5 g
fiber  
3 g
cholesterol 
0 mg
Servings 
6 (1/2 cup ea.)
Ingredients 

2 cups cooked udon noodles
½ cup peeled, julienne cucumber
½ cup chopped fresh scallions
½ cup julienne red bell pepper
½ cup peeled, julienne carrots
¾ cup sliced shiitake mushrooms, about 6 med caps
2 Tbsp black sesame seeds
¼ cup water

Dressing
2 Tbsp fresh lemon juice
1 Tbsp fresh ginger juice
1 Tbsp sesame oil
¼ tsp red chili flakes (optional)
1 Tbsp cane sugar
1 tsp sea salt
Pinch freshly ground black pepper

To make ginger juice, squeeze coarsely grated fresh ginger root over a small bowl or cup.
Instructions 
  1. Combine cucumber, scallions, and red bell pepper in a medium bowl and refrigerate.
  2. Lightly sauté or stir-fry carrots and mushrooms in a medium pan with sesame seeds. Add water a tablespoon at a time and continuing to cook until carrots and mushrooms are tender. Cool. Add to cucumber mixture and keep refrigerated.
  3. Combine all ingredients for dressing and mix well. Toss with vegetables and noodles.
To make ginger juice, squeeze coarsely grated fresh ginger root over a small bowl or cup.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.